[[Cancelled as of 01-02-2002]]
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1.All ships shall be equipped with sufficient cooking apparatus for the preparation of good meals. On ships having a length of 35 metres and over, these cooking apparatus shall be positioned in a separate galley. 2.The galley shall be of sufficient size. As regards the...
1.When determining whether the quantity of drinking water suffices, the number of persons on board, the number of travelling days and the facility for completion during the voyage, if necessary through distilling, shall be taken into account. 2.Irrespective of the competency of the master to...
Spirits, as referred to in Article 44, means drink, which at a temperature of four degrees of the centesimal scale contains fifteen volume percent alcohol, with the exception of wine.
1.On ships, which under the provisions in Article 51, first paragraph, need not be equipped with an air conditioning system, the provisions mentioned in the following paragraphs have to be made in order to provide heating and ventilation of the quarters. The ninth paragraph of...
1.On board of ships of 200 tonnes and over there shall be sufficient day quarters, separated from the night quarters and as close as possible to the galley. 2.There has to be a separate day quarter: on board of ships of 400 tonnes and over...
1.There has to be sufficient opportunity for washing, drying and ironing of clothes, to an extent which is in accordance with the number of crew members and the normal duration of the voyage. These facilities have to be fitted at a location which can easily...
1.On board of each ship with a crew of 15 seafarers or more, which undertakes a voyage during which it stays at sea for more than 3 subsequent days, there has to be a separate sick bay. 2.The sick bay shall be located efficiently, and...